Natural rennet for cheese

DESCRIPTION

Rennet is a natural liquid enzymatic preparation, containing chymosin (80%) and pepsin (20%), obtained from calf abomasa. The product is free of dyes and preservatives, and it is ideal for making chee... more >

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SYMBOL

411206

EAN

5904816000320

BRAND

Browin logo

Description


Rennet is a natural liquid enzymatic preparation, containing chymosin (80%) and pepsin (20%), obtained from calf abomasa. The product is free of dyes and preservatives, and it is ideal for making cheese from milk
of low temperature (up to 74°C) pasteurised or fresh (cow's, goat's or sheep's).


How to use:
1. Calculate and measure the dose of rennet proportionally to the quantity of milk that you use (recommended dosage: 1 g per 10 L of milk).
2. At the moment appropriate for the recipe that you use, add rennet to milk heated up to the temperature of 35-38°C (you can find the detailed information in your cheese recipes).
3. Stir everything thoroughly and leave it under cover for about 45 minutes for the curd to form.

Additional notes:
1. Using rennet requires adding calcium chloride (CaCl2) in the amount of 10 - 100 g/100 L of milk, depending on the type of cheese prepared.
2. The optimal pH of milk for the rennet to act as intended is within the range of 6 - 7.
3. The product should be stored in a tightly closed container in the temperature of 4 - 8°C.

Activity: 100 000 U
Product efficiency: for 40 L of milk.
Ingredients: natural enzymatic extract from calves.

Attributes

Type
do sera

Type
dried

Natural rennet for cheese

Natural rennet for cheese

6,69 zł

AVAILABILITY

Large amount

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